Save A cozy family-friendly mashup of chili and mac & cheese all in one pot for easy cleanup.
I first made this chili mac for a busy weeknight and it quickly became a staple. Everyone loved the blend of classic chili flavor with tender macaroni.
Ingredients
- Ground turkey: 1 lb
- Kidney beans: 1 can (15 oz), drained
- Elbow macaroni: 1 cup, uncooked
- Diced tomatoes: 1 can (14 oz)
- Chili powder: 2 tbsp
- Water: 2 cups
- Shredded cheddar cheese: ½ cup for topping (optional)
Instructions
- Brown the Turkey:
- In a large pot, brown ground turkey over medium heat.
- Combine Ingredients:
- Add beans diced tomatoes macaroni chili powder and water.
- Mix & Cook:
- Stir well bring to a boil.
- Simmer:
- Reduce heat and simmer covered for 15 minutes until pasta is tender.
- Finish & Serve:
- Sprinkle with cheddar cheese if desired. Serve hot.
Save Sharing this chili mac on chilly evenings always brings my family together around the table.
Required Tools
Large pot spoon lid
Allergen Information
Contains wheat (gluten) dairy (if cheese added)
Nutritional Information
Calories: 410 Total Fat: 14 g Carbohydrates: 36 g Protein: 32 g per serving
Save This chili mac is just as good leftover for lunch the next day. Enjoy every comforting bite!
Recipe Guide
- → Can I substitute ground turkey with another protein?
Yes, you can use ground beef, chicken, or meatless crumbles for this dish. Adjust cooking time as needed.
- → How can I make this gluten-free?
Replace regular elbow macaroni with a gluten-free pasta option to suit dietary needs without sacrificing taste.
- → What other vegetables can I add?
Bell peppers, corn, or zucchini all work well for added nutrition and flavor. Stir them in during cooking.
- → Is cheese necessary for this dish?
Cheddar cheese adds richness but is optional. Try with other cheese varieties or omit for a dairy-free version.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container. Reheat on the stove or in the microwave until hot.